Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 45 min
  • Yield: 3 servings
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Spicy Southwestern Prime Rib: 

3 prime rib sections

2 tablespoons olive oil

Favorite Southwest rub (recommended: Smoky Southwest Char Rub)

Salt and pepper

Salt and pepper 

Snappy potato cakes, recipe follows

San Joaquin salsa, recipe follows

Snappy Potato Cakes:

2 baking potatoes

1 (3-ounce) package cream cheese

1/4 cup diced black olives

1 ear corn, cut off of cob 

1/4 cup white onion, sauteed

1 teaspoon minced red Fresno pepper

1 teaspoon minced jalapeno pepper

1/8 pound hickory smoked Muenster

2 large eggs, beaten

Bread crumbs, for dredging

Vegetable oil, for frying

San Joaquin Salsa: 

1 package dried mango reconstituted in pineapple mango juice

1/2 cup diced jicama

1 red pepper, diced

1 jalapeno pepper, diced

1/4 cup diced onion

1/4 teaspoon granulated garlic

2 teaspoons fresh chopped cilantro leaves

1 lime, juiced 

Salt and pepper


  1. Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.

Snappy Potato Cakes:

  1. In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.

San Joaquin Salsa: 

  1. Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.